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Division 1.2 The methods of analysis to be used are as follows:

United Kingdom

Original text. Later amendments are not shown.

  1. 1.2.1.

    Nitrogen: determination of the nitrogen content in meat and meat-based products — ISO 937: 1978.

  2. 1.2.2.

    Moisture: determination of the moisture content in meat and meat-based products — ISO 1442: 1973.

  3. 1.2.3.

    Fat: determination of the total fat content in meat and meat-based products — ISO 1443: 1973.

  4. 1.2.4.

    Ash: determination of the ash content in meat and meat-based products — ISO 936: 1978.